Region of Murcia: Gastronomic Capital 2020 -2021

The 1,001 Flavours of the Spanish Gastronomic Capital

The Region of Murcia boasts a diverse array of gastronomic offerings, mixing tradition and the avant-garde, flavours from the sea and vegetables yielded by Murcian orchards. Its countless time-honoured recipes, ranging from simple tapas (or some very elaborate ones), to traditional stews, to the most exquisite desserts, have made it known as the 'Region of 1,001 Flavours’.

Region of Murcia Gastronomic Capital 2020-2021

Last year the Region of Murcia was designated as Spain’s Gastronomic Capital, but the COVID-19 pandemic situation made holding the event impossible, so it was postponed until this year. Thus, in 2021 the Region of Murcia is Spain’s Gastronomic Capital. This is a land of great gastronomic diversity, with a sector combining tradition and innovation and featuring a set of foods characterized by geographical, historical, climatic and social factors giving rise to a truly unique gastronomy.

From north to south, from east to west, from the sea to its orchards, from tradition to nouveau cuisine, the gastronomic offerings of this region span the entire culinary spectrum that a territory can offer. This is a diversity inherited from the melting pot of cultures that once inhabited it, and whose roots have spawned what we now call the „The Garden of 1,001 Flavours”.

The gastronomic capital is a project encompassing the entire Hospitality sector in the Region of Murcia. Based on this premise, all establishments in the Hospitality and Tourism sector, as well as producers, restaurateurs, hospitality professionals, the media, institutions, associations and agents related to the sector, and the public too, will have a place at the activities to take place throughout 2021.

The Region of Murcia boasts 1,001 flavours that make it unique

As capital, the great challenge that Murcia now faces is to put the region’s cuisine on the national and international gastronomic map.

The Region of Murcia is the Garden of Europe, where products of extraordinary quality are cultivated, much land is dedicated to organic cultivation, and consumption habits are constantly evolving. It is a region exhibiting a firm commitment to sustainable and zero-kilometre agriculture. All this results in a gastronomy rich in tradition, but one that does not neglect innovation, research and new technologies, and that is always rooted in a healthy diet associated with Mediterranean culture.

So varied and diverse is the Region of Murcia’s gastronomy that three different cuisines can be distinguished in it depending on the orographic area in question: sea, orchard and mountain. Thus, in the Mar Menor area it is customary to savour prawns, red mullet, gilt-head sea bream and flathead grey mullet, while the signature dish is a fish-and-rice offering: arroz caldero. In the inland towns the climate is cooler and altitudes are higher, so the dishes are filling heavier, as is the case with its caldo con pelotas (a soup with meatballs) and olla gitana (a navy bean and chickpea stew).

Within the gastronomy of this region there are some products that stand out: Calasparra rice, Murcian paprika, and cheese, particularly its wine cheese, and the wines* from Bullas, Jumilla and Yecla bear the distinctive Region of Murcia D.O. for their quality, well known and coveted both within and outside the region. Similarly, Murcia features four Protected Geographical Indications: Murcia and Campo de Cartagena, for its wines; Torre Pacheco, for its melon farming; and Cieza, for its peaches.

Another factor shaping gastronomic tastes in the Region of Murcia is the character of its people and how they enjoy it on terraces with views of the sea, city or mountains; and its famous tapa venues, which, thanks to the region’s mild climate, can be frequented throughout the year.

Gastronomy plays such a central and well-earned role in the Region of Murcia that it has become a high-priority product under the Regional Tourism Strategic Plan, as it is capable of promoting year-round tourism, and can be combined with other travel products related to Culture and Nature.

A destination worthy of a toast

The gastronomic delights of the Region of Murcia can be enjoyed with white, red and rosé wines rich in nuances from three D.O.s: Bullas, Jumilla and Yecla. Each of these localities offers a wine route certified by the Spanish Association of Wine Cities (ACEVIN). Murcia is a paradise for wine tourism aficionados and for those who want to learn about the wine culture.

An Explosion of 1,001 Flavours

The Region of Murcia’s tapas are peculiar and unique, like the marinera, the classic in the area’s range: potato salad served on a crunchy and long rosquilla breadstick, garnished with a pickled anchovy. Combined as an appetizer with other dishes, such as baked octopus, caballitos (fried shrimp), or salted fish, one cannot go wrong. And everything tastes even better when savoured on al fresco terraces, enjoying the sun and warm temperatures.

As for its dishes, arroz caldero is another noteworthy food, particularly traditional in the Mar Menor area. Tasty and filling dishes include olla gitana and vegetable paella. And, for those with a sweet tooth, there is nothing like a classic dessert, like paparajotes (dough-covered lemon leaves sprinkled with sugar and cinnamon), tocino de cielo (an egg-and-syrup flan), or pan de Calatrava (a loaf-shaped pudding), which may be followed up by a potent café asiático (a regional coffee with an alcoholic kick).

The Spanish Gastronomic capital offers countless dishes; 1,001 flavours sure to delight even the most discriminating palates.

More info: https://www.murciaturistica.es/en/oenogastronomy/

More info enoturismo: https://www.murciaturistica.es/en/wine_tourism/

Brochure: https://www.murciaturistica.es/webs/murciaturistica/folletos/1/PTMDOC_2_1032015.pdf

Video:https://www.youtube.com/watch?v=5XbZEl0Pooc&feature=youtu.be